Meagan Johnson is a nationally recognized multi-generational expert and generational studies enthusiast. Since 1997; she has researched, written and spoken about the multiple generations. Her focus is on how to build a culture of multi-generational collaboration… not alienation. Rather than promoting generational stereotypes, Meagan explores what drives a generation to succeed.
“Understanding the varied expectations of the people who surround us leads to an environment that embraces and celebrates Generational Diversity.” Meagan Johnson
Meagan has worked with over a thousand clients, including Boeing, Women in Cable Telecommunication, Ingram Micro, CIT Bank, Intel Corporation, American Architectural Manufacturers Association, TransUnion, Women in Trucking, Pepsi, Procter & Gamble and Sodexo.
She is the co-author of the best-selling book Generations Inc From Boomers to Linksters Managing the Friction between Generations at Work. She has been Quoted by the Indy Star, Weight Watchers, The Advocate, Chicago Tribune, CNNMoney.com and US News & World Report. Meagan has been heard and seen on; NEWSY.com, CBSN, ABC Talk Live, NPR and profiled on Conde’ Nast’s Portfolio.com.
Recently, Meagan was featured on Its Not a Crisis Podcast Hosted by Doryn Wallach, The Preconceived Podcast Hosted by Zale Mednick and the Wise Idea Podcast by Christopher J Harris.
Her company, Meagan Johnson Inc., is based in Phoenix, Arizona where she resides with her husband and 2 big dogs who drool A LOT! (The dogs, not her husband.)
Early in Kris’s career, a supervisor coined the term “professional courage” to describe her direct and fearless approach to problem-solving. Kris McGuigan now brings that same bold outlook to her clients and their career aspirations.
In founding Professional Courage, Kris translated 15 years of corporate success into a targeted mission: empowering high potentials to step up and stand out in the marketplace. She built a premier career services firm from the ground up, replacing a 6-figure income within 24 months of leaving her corporate position. Kris was honored as an Entrepreneurial Woman of Note by Crain’s Cleveland Business.
Kris has been the featured speaker at Fortune 500 companies, small business associations, industry conferences, and globally-broadcast virtual summits. She has made regular appearances with Forbes, Cleveland.com, and WKYC-3 Studios. Kris was the highest-rated speaker two years in a row for Engage! Cleveland.
With a brand formed by courage and constancy, Kris uses her own story to guide clients and audiences to success in an ever-changing job market. When not on stage or in the office, she and her husband, Rick, enjoy time with their two children – Claire and Matthew – and a mini golden named Geoffrey.
Kris McGuigan | Speaker Demo Reel from Kris McGuigan on Vimeo.
Joel Adour, Director of Foodservice Sales, Branding Iron – Holten/Rochester Meat Company
Joel is an accomplished, customer-focused Foodservice Sales Executive with extensive experience developing and leading high-performance sales teams that exceed organizational goals. He has a proven expertise in the manufacture, distribution, and contract negotiation in the Foodservice Industry. He has been recognized for dynamic sales training and mentoring staff toward outstanding results. Joel has established relationships throughout the industry with decision-makers, and influencers to create sustainable partnerships. He builds and motivates high-performance, cross-functional work teams who respond to changing customer expectations and corporate goals.
Jordan Albers, Wholesale Education Lead, Fairwave Coffee Collective
Jordan is the Wholesale Education Lead for The
Roasterie/FairWave Coffee Collective in Kansas City, Missouri. Jordan’s role at
FairWave is to train and educate baristas and coffee professionals in the
craft, science, and operations of coffee. Jordan also has over 15 years
experience in the coffee industry as a barista, manager, and consultant around
standard operating procedures and menu development.
Ben Anderson, Director, Grubhub Campus
Ben Anderson is the Director of Grubhub Campus. He has spent the last decade helping operators understand and implement mobile technology into their dining environments. Working on the forefront of the industry at Tapingo, now Grubhub, Ben partnered with many of the country’s top dining programs to help shape the modern area of retail service. An expert in both the technological and food services sides of the business, Ben is able to foresee and understand trends and how they will impact customers and the restaurants they love. When he’s not in a committee meeting or attending a conference, Ben enjoys live music, basketball, and optimistically rooting for the Minnesota Vikings.
Jocie Antonelli is a registered dietitian, a wife, and a mother of 3. She has been working in Campus Dining at the University of Notre Dame for over 27 years. One of her most important roles is helping students with food allergies. She graduated from Indiana University with a B.S. in Dietetics and Logan University with an M.S. in Nutrition and Human Performance. Her favorite health quote is: “The food you eat can either be the safest and most powerful form of medicine or the slowest form of poison.” She loves spending time with her family, thinking about nutrition, and going for long walks with her dog.
Eric Barker, Director of Dining Services, Northwood University
With a career in campus dining spanning 20 years, at several different institutions, and involving development of standards of operations, menus, concepts, and facilities, Eric Barker has strived to understand the complexities that go into the campus dining decision making process, customer service needs, and the ever changing demands of our customers. With a deep understanding and background of food production and location design, Eric works to ensure that all the pieces are in place to achieve success and build a quality dining program. With a focus on customers, quality, and freshness he currently leads the Dining Services team at Northwood University.
Jane Bullinger, VP National Sales Field Leader, US Foods
Jane is currently serving as the NACUFS Industry Advisory
Task Force chair. Jane is responsible for field operations execution within US
Foods Central Region, including College & University customers, and new
business development. Jane resides in the Chicagoland suburbs and is proud
graduate of Indiana University - Bloomington.
Patrick Clapp, Co-founder, Coffeestamp
As an immigrant from Honduras, Patrick, along with his brother, Jermine, had the dream of creating a coffee company that represented their Honduran culture for coffee. wanted to create the experience of bean to cup and to be involved in each step of the process from picking cherries, processing, drying, roasting and finally brewing the coffee. After working 8 years as a union carpenter and obtaining an associate’s degree in business management from DUOC Chile, Patrick and his brother brought their dream to life through Coffeestamp Roasters. Their cafes and menus create an atmosphere of serenity and inspiration, pairing strong coffees with sweet pastries, and sweet drinks with savory bites. They currently have 2 cafes and a roastery business with aspirations to grow more in a sustainable way.
Mike Craig, Co-Founder and Chief Evangelism Officer, Nutrislice
Since 2011, when Nutrislice was founded, Mike has helped shape the company’s strategy, sales, and marketing functions and now focuses his efforts on evangelizing the importance of providing healthy food options and exceptional experiences that consumers demand through digital platforms.
Michael has an MS in Advertising from The University of Texas at Austin, and a BA in Communications from Brigham Young University.
Kelly Guralewski, Marketing Manager, University of Michigan – Michigan Dining
Kelly Guralewski currently serves as the Marketing Manager for Michigan Dining. In this role, she supports the Maize and Blue Cupboard, residential, retail, catering, and sustainability teams with marketing and communication strategies. Kelly also collaborates closely with the University of Michigan’s Student Life Marketing and Communications team to implement large-scale brand development. Kelly is a graduate of Northwood University where she earned her Bachelor of Business Administration and double majored in marketing and business management. Since joining the Michigan Dining team Kelly has developed the marketing team to consist of two additional professional staff members and five to ten marketing students who help drive consistent messaging and an enhanced guest experience in every location. In her free time, she enjoys spending time with her family and volunteering with Alpha Chi Omega.
Dustin is the host and creator of the original vegan travel culinary series The Vegan Roadie, and the podcast Keep On Cookin'. He is a vegan chef and cookbook author; he currently serves as the Culinary Specialist for The Physicians Committee for Responsible Medicine. He is the author of The Simply Vegan Cookbook, Epic Vegan, and Epic Vegan Quick and Easy. Dustin has worked in plant-based recipe and brand development in addition to serving as a private chef, cooking instructor, and as culinary director for the Atlanta health food chain Arden's Garden. Dustin has been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times and Paste Magazine. In 2020 Dustin appeared on Food Networks Girl Scout Baking Championship showcasing vegan baking paired with girl scout cookies. He is A graduate of The Natural Gourmet Institute, a certified Food For Life Instructor, and holds a certification in Plant-Based Nutrition from eCornell.
Claudia Martin-Ayoade, MBA, MS, RDN, LD, Johnson County Community College
Registered Dietitian, Nutrition Consultant, Speaker and Writer, Claudia Martin-Ayoade, MBA, MS, RD, was born and raised in Jamaica and her passion for global nutrition and education lead her to switch careers from Finance and Risk Management to Nutrition and Wellness almost 15 years ago.
Claudia is a frequent speaker and presenter of Nutrition topics at conferences, seminars, workshops and at Johnson County Community College where she is the staff dietitian for dining services and a Non-Credit Instructor. She has also spearheaded efforts to combat food insecurity by co-creating and directing the JCCC Meal Share program to assist food insecure students.
Sarah Meyer, Account Executive, Teatulia
Sarah Meyer holds a Masters in Secondary Education and is a former high school teacher. A tea lover all her life, Sarah has been with Teatulia Organic Teas for more than 5 years working with campuses all over the country to build custom tea programs. She has taught Tea 101 and other educational and wellness classes with schools like Yale, Wisconsin, Michigan State’s School of Medicine, Metropolitan State University in Denver and more. She has escorted university students to Teatulia’s tea farm in Bangladesh for service learning. Also having previously worked in restaurant management, she has built sales successful tea menus for all types of schools, restaurants, and businesses.
Gina Mouch, Senior Training Specialist, University of Michigan – Michigan Dining
Gina Mouch is the Senior Training Specialist for MDining at the University of Michigan; overseeing training for all functional areas and staff from on-boarding to off-boarding. She earned her Masters of Education with a focus in Adult Education and Training and Development while teaching middle school science in hopes of furthering her career. Gina has worked in the field of education, with both adults and adolescence for over 10 years. Her work in education spans across two continents, two states and three cities in Michigan. Each experience helped refine her approach in creating effective and creative learning programs. She strongly believes that learning is not confined to four walls of a classroom, but rather is a philosophy to live by.
Nancy Monteer, Director of Campus Dining Services, University of Missouri
Mizzou Campus Dining director Nancy Monteer has been with the department since 1999. Nancy has served in many roles during her time with Campus Dining including residential dining manager, multi-unit dining manager and associate director before being named to the director role in 2018. Nancy and her team oversee 26 different Campus Dining locations across campus that serve our students, faculty, staff and visitors. Campus Dining Services serves millions of meals over the course of an academic year. Nancy is a proud Mizzou alum having earned her Master’s in Higher Education at MU. Nancy is very involved in NACUFS having served in regional and national roles including two terms as a member of the Board of Trustees. In 2022, Nancy was named the Illuminating Excellence Award winner for the Education segment by Premier’s Group Purchasing Organization. This national award acknowledges outstanding accomplishments by a Food Service Director.
Brenda Nelson, Associate Director of Diversity, Equity, Inclusion and Belonging for Culinary Services, Michigan State University
Brenda is the newly appointed Associate Director of Diversity, Equity, Inclusion and Belonging for Culinary Services at Michigan State University. Prior to accepting her current position, Brenda championed DEIB while serving on the Division’s DEI Committee for Student Learning and Engagement. For several years she conducted division-wide training on implicit bias. At the university level, she served on the President’s DEI Committee. Brenda worked with the Office of Inclusion and Intercultural Initiatives to develop a presentation on racial literacy for staff and graduate students across the university. Throughout her career, she has hired and supervised students, staff, supervisors, and managers from diverse backgrounds including African Americans, Latinx, refugees, people with disabilities, non-English speakers, and LGBTQIA2S+.
Angie Simpson, Complex Dining Services Manager, East Neighborhood, Michigan State University
Angie Simpson has 30 years of experience in culinary services. She is currently the Complex Dining Services Manager in East Neighborhood at Michigan State University. Angie is responsible for recruiting, hiring, training, and supervising a diverse staff of 77. She started her career in food services working in the back of the house, before moving into more progressive leadership roles. Angie is passionate about creating welcoming work environments that create opportunities for all employees to learn and grow.
Kim Stonecipher, Training/Development Coordinator, University of Missouri
Kim graduated with her bachelors of science in Agribusiness Management and master of education from the University of Missouri. Kim began working for Campus Dining Services (CDS) in 2007 as an assistant manager then moving into the training and development coordinator position shortly after. She has held various interim and acting manager roles within CDS, as the organization has evolved over time.
Kim oversees the comprehensive training and development program for CDS which includes orientation, workshops, ServSafe, and professional development. This training encompasses training for students, full-time employees, management, and administrative staff. She also oversees all conference and one-day guest operations of the department.
Kim completed the Administrative Leadership Development Program at the University of Missouri in 2022.
Kim has been involved within NACUFS through several avenues such as serving on the learning committee from 2018 – 2022 and serving as the committee chair from 2019-2021. She has also held conference committee positions, presented numerous sessions, as well as volunteered at conferences.
Andrew Watling, Director for Dining Services, Washington University in St. Louis
Andrew Watling is the Director for Dining Services at Washington University in St. Louis. Andrew joined the Washington University dining team in January of 2020. He previously served as Assistant Director of Dining at Washington and Lee University in Lexington Virginia and Training & Project Manager for Virginia Tech Dining Services. A native of San Diego, Andrew began his career in Foodservice as a student employee at Virginia Tech.
Molly Winkeler, RD, Purdue Dining & Culinary, Purdue University
Molly Winkeler is the Registered Dietitian for Purdue Dining & Culinary who joined the university in July 2018. She works with Purdue students to accommodate their varying dietary needs in the dining courts. She and her colleagues plan menus to ensure safe and nutritious meals that meet the need of the Purdue student population. She believes all foods fit in a healthy diet and strives to help others establish a healthy relationship with food. Molly holds a BS in Dietetics from the University of Illinois Urbana-Champaign and a MS in Human Nutrition from Kansas State University.